3 Pancakes: 154.3 Cals
Squash fritters made with summer yellow squash and fresh garden chives. A perfect summer side dish!
2 cups cooked shredded squash, from 3 1/2 yellow squash
1 egg white
2/3 cup flour
1/2 tsp baking powder
1 clove garlic, crushed
1/3 cup parmesan cheese
3 tbsp fresh chopped chives
1/2 tsp kosher salt
pinch fresh cracked pepper
olive oil spray
Add squash to a medium pot and cover with water.
Bring to a boil and cover; cook until soft.
When soft, drain; add to the food processor and pulse a few times until chopped.
Add 2 cups of squash to a medium bowl.
Combine squash with remaining ingredients except oil and mix well.
Heat a large skillet on medium heat, when hot spray lightly with oil and reduce heat to medium-low.
Drop 1/4 cupfuls of batter, slightly flattening them with the back of a spoon and cook for a few minutes or until golden.
Turn and cook the other side until golden.
Set aside and repeat with the remaining batter.